1 (3 lb.) frying chicken, skinned and cut into serving pieces
2 c. canned tomatoes
1 clove garlic, minced
1/2 c. chopped onions
2/3 c. canned med. hot chilies, diced
2 c. cooked, drained pinto beans or garbanzo

Place chicken pieces in large saucepan. Add enough water to cover. Cook until tender (about 25 minutes). Remove chicken pieces from the broth and add tomatoes, garlic, onion, and chilies. Slide chicken meat off bones and return to the broth. Add beans and simmer 15 minutes. Serve with tortillas.